Wonton Cheesecakes with Roasted Banana and Coconut Caramel

Hey guys!

This week I have a delicious recipe for you that received rave reviews from everyone who tried it! It's a simple Japanese style cheesecake (it only has 3 ingredients!) topped with a roasted banana spread and a coconut caramel sauce -- Yum!

Instead of making a crust for each one of these individual cheesecakes, I went to my local grocer and bought some wonton wrappers, which you can usually find in the produce section. They fit perfectly into the muffin tins, and make effortless crusts!

Look for these in your local produce section, usually around the pre-bagged salads

Ingredients:

Makes approximately 20 cheesecakes

Time: 1 Hour

• 1 package of wonton wrappers
• 3 eggs, separated
• 4.5 oz. cream cheese, separated
• 4.5 oz white chocolate 
• 2 medium bananas, or 1 large banana
• 1/2 cup coconut milk, plus 2 tablespoons
• 4 tablespoons butter (1/2 stick)
• 1 cup of brown sugar
• 1 tsp coconut extract (optional) 
• pinch of salt
• 1/3 cup of toasted coconut, for garnish

For Roasted Banana:

1. Take your bananas, wrap in foil, place on oven racks and roast at about 400 degrees for 20-25 minutes, or until you can smell the banana wafting through your kitchen.
   
2. Unwrap the bananas, let them cool, then beat the bananas with a spoon or a spatula until smooth. Add in a couple tablespoons of coconut milk to help smooth it out.

For Cheesecake: 

1. Melt white chocolate on double boiler over stove. Mix in softened cream cheese once the chocolate has cooled.
2. Separate eggs. Beat yolks into the cream cheese chocolate mixture. Beat egg whites to stiff peaks. Gently fold in the egg whites.
3. Place one wonton wrapper in each muffin tin.
   

   
4. Fill the wonton wrappers about half way full with batter (This is a soufflé 
    style cheesecake so it will rise during baking)
5. Begin baking at 325 degrees for 7 minutes, then turn the oven down to 300 degrees and bake for 15 minutes, and finally, shut off the oven and leave the cheesecakes in there for 15 minutes.

For Caramel:

1. Place coconut milk, brown sugar, butter, coconut extract, and salt in pot.
2. Put on medium to medium-low heat, and whisk occasionally until the sauce comes together and thickens, about 5-7 minutes. If it's too thin, cook for a couple extra minutes. If too thick, add a little bit more coconut milk until you reach your desired consistency.

Now for serving!

Remove the cheesecakes from the muffin tin and top the cheesecakes, first, with the roasted banana spread 

And then drizzle on some of your lovely coconut caramel sauce

And finally, top them off with some toasted coconut!

Now, you have one last step... ENJOY!!! These little bites are guaranteed to please, whether it be a fancy party, or you're just hanging out at home, these will be a home run!

Enjoy!

-Tommy